Dark and Rich Gingerbread

Rich Dark GingerbreadRich, dark and spicy gingerbread is one of my favourite winter treats. I’ve also been thinking about adding pumpkin to more recipes, because it adds moisture and depth of flavour, and is so nutritious. The cup of pumpkin puree in this recipe adds an extra 8 grams of fibre, as well as lots of Vitamin A and beta carotene; it also replaces some of the bulk that is normally provided by flour. I used a mixture of fresh and dried ginger, but for a lower oxalate content, you can use fresh ginger, ginger extract and cinnamon extract.

I chose to use my current flour favourite – einkorn, but you can use regular all-purpose wheat flour, or a gluten-free flour if you like. If you use another flour, you may need to adjust the moisture of the loaf by adding a couple of tablespoons of milk (dairy or plant-based), as einkorn absorbs less moisture than other flours. This recipe is a kind of hybrid created from blending old recipes I had with a few of the loaf recipes on the jovial foods blog.

This cake is very rich and dense, with a moist and tender crumb, and a traditional strong, dark gingerbread flavour.

Dark and Rich Gingerbread
(makes one 9″x5″ loaf)

Ingredients:

1 1/2 cups (180g) einkorn flour (27mg oxalates)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons dried, ground ginger (or 1.5 teaspoons ginger extract, .33mg oxalates)
1 tablespoon freshly grated ginger (10.44mg oxalates)
1 1/2 teaspoons ground cinnamon (or 1/2 teaspoon cinnamon extract – the oxalate amount hasn’t been tested yet, but it is assumed to be significantly lower than ground cinnamon)
1/8 teaspoon ground cloves (5.25mg oxalates)
1 cup (240ml) pumpkin puree (I used canned pumpkin – 12.24mg oxalates)
1/2 cup (113g) butter or coconut oil, melted and cooled to room temperature
1/2 cup (110g) brown sugar (12mg oxalates)
1/2 cup (120ml or 170g) molasses (34mg oxalates)
2 eggs

Instructions:

Prepare your 9″x5″ loaf pan by lining with parchment paper, letting some of the parchment hang over the edges of the pan. Preheat oven to 350°F.

Measure flour, dried ginger and cinnamon (if using), cloves, baking powder, baking soda and salt into a bowl and blend well.

In a large bowl, whisk together the pumpkin, fresh ginger, brown sugar, molasses, melted butter or oil, and eggs (and ginger and cinnamon extract, if using).

Gradually add the dry ingredients to the wet, mixing gently until just combined.

Scrape into the loaf pan, smooth out, and bake for approximately 50-55 minutes, or until a toothpick or knife inserted into the centre comes out clean. When baked, remove from oven and let cool on a rack for about ten minutes, then gently lift out by grasping edges of parchment paper. Peel parchment off, and gently slide onto the cooling rack and let cool fully before cutting.

The total oxalates for the loaf, with the replacement of ground ginger and cinnamon with extracts, is 101.26 (not accounting for the unknown cinnamon extract) which works out to approximately 6.33mg of oxalates per slice, if loaf is cut into 16 slices (just over 1/2″ per slice).

*The icing I used was just a quick cream cheese icing I threw together at the last minute. I combined about 1/4 cup of cream cheese with 3 tablespoons of butter and 1/2 cup powdered sugar, and beat for approximately five minutes, until light and fluffy.

Printable version:

Dark and Rich Gingerbread

Ingredients

  • 1 1/2 cups 180g einkorn flour (27mg oxalates)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoons dried ground ginger (or 1.5 teaspoons ginger extract, .66mg oxalates)
  • 1 tablespoon freshly grated ginger 10.44mg oxalates
  • 1 1/2 teaspoons ground cinnamon or 1/2 teaspoon cinnamon extract - the oxalate amount hasn't been tested yet, but it is assumed to be lower than ground cinnamon
  • 1/8 teaspoon ground cloves 5.25mg oxalates
  • 1 cup 240ml pumpkin puree (I used canned pumpkin - 12.24mg oxalates)
  • 1/2 cup 113g butter or coconut oil, melted and cooled to room temperature
  • 1/2 cup 110g brown sugar (12mg oxalates)
  • 1/2 cup 120ml or 170g molasses (34mg oxalates)
  • 2 eggs

Instructions

  1. Prepare your 9"x5" loaf pan by lining with parchment paper, letting some of the parchment hang over the edges of the pan. Preheat oven to 350°F.
  2. Measure flour, dried ginger and cinnamon (if using), cloves, baking powder, baking soda and salt into a bowl and blend well.
  3. In a large bowl, whisk together the pumpkin, fresh ginger, brown sugar, molasses, melted butter or oil, and eggs (and ginger and cinnamon extract, if using).
  4. Gradually add the dry ingredients to the wet, mixing gently until just combined.
  5. Scrape into the loaf pan, smooth out, and bake for approximately 50-55 minutes, or until a toothpick or knife inserted into the centre comes out clean. When baked, remove from oven and let cool on a rack for about ten minutes, then gently lift out by grasping edges of parchment paper. Peel parchment off, and gently slide onto the cooling rack and let cool fully before cutting.
  6. The total oxalates for the loaf, with the replacement of ground ginger and cinnamon with extracts, is 101.59 (not accounting for the unknown cinnamon extract) which works out to approximately 6.35mg of oxalates per slice, if loaf is cut into 16 slices (just over 1/2" per slice).
  7. *The icing I used was just a quick cream cheese icing I threw together at the last minute. I combined about 1/4 cup of cream cheese with 3 tablespoons of butter and 1/2 cup powdered sugar, and beat for approximately five minutes, until light and fluffy.
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